Sesame Yoghurt Cardamom Cake


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This is possibly my most favourite cake ever and I am so happy to share it with you. It is delicious served with yoghurt or mascarpone cream and fresh figs.


  • 220 g butter
  • ½ cup sugar
  • 8 tbsp honey
  • zest of 2 lemons, grated
  • 4 eggs, separated
  • 220 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 220 g Greek yoghurt
  • cup sultanas
  • 1 tbsp seeds from approximately 25 cardamom pods
  • 3 tbsp sesame seeds


    Preheat the oven to 180°C.

    Beat together the butter, sugar, honey and lemon zest until creamy. Beat in the egg yolks one at a time.

    Into a separate bowl, sift the flour, baking powder, baking soda and pinch of salt. Fold in the batter, alternating with the yoghurt. Fold in the sultanas and cardamom seeds. Beat the egg whites until stiff and fold carefully into the mixture.

    Pour into a greased tin, 22 cm in diameter, lined with baking paper. Sprinkle generously with sesame seeds.

    Bake at 180°C for 65 minutes. Remove from the oven and leave to rest for 10 minutes.

    To make the syrup, boil the syrup ingredients together for 5 minutes, stirring to combine. Pour the cooled syrup carefully over the hot cake or pour warm syrup over the cake once it is completely cooled.